Sharing my collection of indulgent American recipes from 1720 to 1980.

Wednesday, June 4, 2014

Shrimp Richert in Sherry (1965)

5 lbs raw shrimp

1 1/2 cups butter, melted

3/4 cup chopped chives or green onions

1/2 cup California sherry

1/2 cup lemon juice

1/2 cup French bread crumbs

1/4 cup almonds, toasted, slivered

1/4 tspn salt

1/4 tspn pepper

Shell and devein shrimp. Arrange shrimp close together in a single layer in a shallow baking dish.Combine butter, lemon juice, chives, salt and pepper. Pour mixture over shrimp. Top with bread crumbs, and sprinkle with sherry. Bake in a hot oven (400 degrees) for 20 minutes. Sprinkle with almonds over shrimp the last 5 minutes of baking. Serves 10 to 12. (Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Nino Concannon Radisch of Concannon Vineyard.)